Pasta With Artichokes And Asparagus

Seldom seest thou a man make haste to be rich, and thrive in religion. Christ’s message to John holds true; the poor are most forward in receiving and following the Gospel. As thou lovest thy zeal, beware of resolving to be rich, lest gain prove thy godliness; take heed of ambitious aspiring, lest courts and great places prove ill airs for zeal, whither it is as easy to go zealous as to return wise. Peter, while he warmed his hands, cooled his heart.

Richard Baker

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			6	Servings

INGREDIENTS

6		Artichokes*
1/4	c	Olive oil
2		Cloves garlic, thinly sliced
2 3/4	c	Canned low salt chicken
		broth
1 1/4	lb	Asparagus, trimmed cut into
		1 1/2" length
1	T	Fresh thyme, chopped
1	lb	Farfalle, bow-tie pasta
2/3	c	Parmesan cheese, freshly
		grated
		Additional grated Parmesan
		cheese

INSTRUCTIONS

To prepare the artichokes: Squeeze juice from 2 lemon halves into
large bowl of cold water; add squeezed lemon halves. Cut off top half
of each artichoke and discard. Cut off stem of artichoke. Starting at
base, bend tough outer leaves back and snap off where they break
naturally, leaving tender inner leaves. Using small sharp knife, trim
outside of base until no dark green areas remain. Cut each artichoke
in half. Using spoon, scoop out fibrous choke and small purple tipped
leaves. Rub exposed areas with lemon half. Place in lemon water until
ready to use or up to 2 hours.  Drain artichokes. Quarter each
artichoke half. Heat oil in heavy large  skillet over medium heat. Add
artichokes and saute until golden,  about 6 minutes. Cover and cook
until almost tender, about 5 minutes.  Add garlic and saute 3 minutes.
Transfer artichoke mixture to large  bowl.  Place same skillet over
high heat. Add broth and boil until reduced by  half, about 9 minutes.
Reduce heat to medium. Add asparagus and  artichokes and cook until
asparagus and artichokes are tender, about  5 minutes. Mix in thyme.
Season to taste with salt and pepper.  Meanwhile, cook pasta in large
pot of boiling salted water until just  tender but still firm to bite,
stirring occasionally.  Drain pasta. Add pasta and 2/3 cup cheese to
artichoke mixture in  skillet; toss to combine. Season with salt and
pepper. Divide pasta  among plates. Serve, passing additional cheese
separately.  Printed in Bon Appetit April 1998  Note: Joanne Weir, a
San Francisco-based cookbook author, food write  and chef, is currently
working on a 26-part PBS television series  called Now Weir Cooking,
scheduled to air nationally in 1999.  Typed and Busted by
Carriej999@AOL.com 4/98  Recipe by: Joanne Weir  Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on Apr  5, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 780 Calories From Fat: 535 Total Fat: 60.4g Cholesterol: 129.5mg Sodium: 2946.2mg Potassium: 533mg Carbohydrates: 9.6g Fiber: 1.2g Sugar: 2.7g Protein: 50.1g